Garlic Butter Salmon Asparagus (Print view)

Tender salmon paired with crisp asparagus in a fragrant garlic butter sauce, ideal for an elegant dinner.

# What You'll Need:

→ Seafood

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Vegetables

02 - 1 lb fresh asparagus, woody ends trimmed
03 - 1 lemon, sliced into rounds
04 - 2 tbsp chopped fresh parsley, optional for garnish

→ Garlic Butter Sauce

05 - 4 tbsp unsalted butter, melted
06 - 3 cloves garlic, minced
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Dijon mustard
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp crushed red pepper flakes, optional

# Cooking Steps:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil.
02 - Arrange salmon fillets in the center of the baking sheet. Place trimmed asparagus around the salmon in a single layer. Tuck lemon slices between salmon and asparagus.
03 - In a small bowl, whisk together melted butter, minced garlic, lemon juice, Dijon mustard, salt, black pepper, and red pepper flakes.
04 - Drizzle the garlic butter sauce evenly over the salmon and asparagus.
05 - Roast in the oven for 15 to 18 minutes, or until the salmon flakes easily with a fork and the asparagus is just tender.
06 - Garnish with chopped parsley before serving. Serve immediately with extra lemon wedges if desired.

# Expert Ideas:

01 -
  • It actually tastes better than most restaurant versions because you control exactly how much garlic and lemon go into every bite.
  • The entire sheet pan comes together in under 40 minutes, which means you can pull off an impressive dinner without the stress.
  • Everything cooks at once, so there's no juggling multiple pans or keeping things warm while you finish sides.
02 -
  • Overcooking salmon by even two minutes turns it from buttery and tender to dry and disappointing, so set a timer and check it at 15 minutes—it will continue cooking slightly after you pull it from the oven.
  • The key to crispy asparagus is arranging it in a single layer on the sheet pan; if the pieces overlap or crowd together, they'll steam instead of roast.
03 -
  • Pat your salmon fillets dry with a paper towel before seasoning—this small step helps them cook more evenly and prevents them from steaming in their own moisture.
  • Don't skip the Dijon mustard; even though you can't taste it directly, it acts as a flavor amplifier that makes the garlic and lemon sing without adding any obvious mustard flavor.
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